Description
This Whole30 taco soup is creamy and comforting, and can be made in 30 minutes or less!
Ingredients
1 lb ground beef
1 onion, diced
1 red bell pepper, diced
3 cups cubed butternut squash
1 cup salsa
4 cups beef broth
2 cups water
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup raw cashews, soaked overnight or in boiling water for 1 hour
1/2 cup non-dairy milk
Instructions
Stove top:
Brown ground beef and onion until beef is fully cooked. Add bell pepper, butternut squash, salsa, beef broth, water, salt and seasonings. Bring to a boil, and simmer until butternut squash is tender, about 20 minutes. While the soup is cooking, make the cashew cream by adding cashews and milk to a blender and blending until smooth. When soup is done, stir in cashew cream and serve!
Instant Pot:
Using the saute function, cook ground beef and onion until beef is fully cooked. Add bell pepper, butternut squash, salsa, beef broth, water, salt and seasonings and place the lid on the pot. Set pressure cook to 5 minutes. While the soup is cooking, make the cashew cream by adding cashews and milk to a blender and blending until smooth. When soup is done, manually release the pressure, stir in cashew cream and serve!
Keywords: whole30 taco soup, paleo taco soup
